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Publisher: Elsevier

Volume 61, Number 1, 1 January 1998

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The losses of nutrients during the production of strained (Torba) yoghurt
pp. 13-16(4)
Authors: Nergiz, C.; Kemal Seckin, A.

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Chemical composition of some traditional dishes of Oman
pp. 17-22(6)
Authors: Musaiger, A.O.; Ahmed, M.A.; Rao, M.V.

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Constitution of some chemical components of apple seed
pp. 29-33(5)
Authors: Lu, Y.; Yeap Foo, L.

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Biological evaluation of protein quality of barley
pp. 35-39(5)
Authors: Kalra, S.; Jood, S.

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Chemical composition of fermented dairy products consumed in Bahrain
pp. 49-52(4)
Authors: Musaiger, A.O.; Al-Saad, J.A.; Al-Hooti, D.S.; Khunji, Z.A.

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On the kinetics of heat-induced deamidation and breakdown of caseinate
pp. 53-61(9)
Authors: Metwalli, A.A.M.; van Boekel, M.A.J.S.

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Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl
pp. 63-70(8)
Authors: Katsiari, M.C.; Voutsinas, L.P.; Alichanidis, E.; Roussis, I.G.

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Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs
pp. 89-100(12)
Authors: Badiani, A.; Nanni, N.; Gatta, P.P.; Bitossi, F.; Tolomelli, B.; Manfredini, M.

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Antioxidant properties of butylatedhydroxytoluene refluxed in ferric chloride solution
pp. 101-105(5)
Authors: Duan, S.; Weng, X.C.; Dong, X.W.; Liu, Y.P.; Li, H.P.; Jin, J.R.

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Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing
pp. 113-118(6)
Authors: Lopez-Ayerra, B.; Antonia Murcia, M.; Garcia-Carmona, F.

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Flavour retention by lipids measured in a fresh cheese matrix
pp. 119-125(7)
Authors: Piraprez, G.; Herent, M.; Collin, S.

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Enzymatic hydrolysis of shrimp meat
pp. 131-138(8)
Authors: Simpson, B.K.; Nayeri, G.; Yaylayan, V.; Ashie, I.N.A.

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Water activity and solubility of trehalose
pp. 139-144(6)
Authors: Lammert, A.M.; Schmidt, S.J.; Day, G.A.

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Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service
pp. 145-151(7)
Authors: Pinheiro Sant'Ana, H.M.; Stringheta, P.C.; Cardoso Brandao, S.C.; Cordeiro de Azeredo, R.M.

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Influence of d-limonene absorption on the physical properties of refillable PET
pp. 157-162(6)
Authors: Tawfik, M.S.; devlieghere, F.; Huyghebaert, A.

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Enzymic digestibility of reduced-pressurized, heat-moisture treated starch
pp. 163-165(3)
Authors: Maruta, I.; Kurahashi, Y.; Takano, R.; Hayashi, K.; Kudo, K.; Hara, S.

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Dialysable, soluble and fermentable calcium from beans (Phaseolus vulgaris L.) as model for in vitro assessment of the potential calcium availability
pp. 167-171(5)
Authors: Lombardi-Boccia, G.; Lucarini, M.; Di Lullo, G.; del Puppo, E.; Ferrari, A.; Carnovale, E.

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Sulphur -glutamyl peptides in mature seeds of common beans (Phaseolus vulgaris L.)
pp. 177-184(8)
Authors: Giada, M.d.L.R.; Miranda, M.T.M.; Marquez, U.M.L.

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Study of the extraction of proanthocyanidins from grape seeds
pp. 201-206(6)
Authors: Pekic, B.; Kovac, V.; Alonso, E.; Revilla, E.

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Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties
pp. 207-213(7)
Authors: Belton, P.S.; Colquhoun, I.J.; Kemsley, E.K.; delgadillo, I.; Roma, P.; dennis, M.J.; Sharman, M.; Holmes, E.; Nicholson, J.K.; Spraul, M.

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Assessment of dietary nutrient intakes: analysed vs calculated values
pp. 215-221(7)
Authors: Rodrguez-Palmero, M.; Castellote-Bargallo, A.I.; Lopez-Sabater, C.; de la Torre-Boronat, C.; Rivero-Urgell, M.

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Characterisation of Italian vinegar by pyrolysis-mass spectrometry and a sensor device ('electronic nose')
pp. 243-248(6)
Authors: Anklam, E.; Lipp, M.; Radovic, B.; Chiavaro, E.; Palla, G.

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Analysis of anions and cations in drinking water samples by Capillary Ion Analysis
pp. 249-254(6)
Authors: Saad, B.; Wei Pok, F.; Sujari, A.N.A.; Idiris Saleh, M.

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